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Preparation

MIX crumbs, 1/4 cup of the sugar and the butter in 13x9-inch pan. Press onto bottom of pan; set aside.
BEAT cream cheese, remaining sugar and the milk in medium bowl with electric mixer until well blended. Add 1 cup of the whipped topping; mix well. Carefully spread over crust. Refrigerate. Meanwhile, stir boiling water into dry gelatin mixes in large bowl at least 2 min. until completely dissolved. Stir in cold water. Refrigerate 30 min. or until slightly thickened (consistency of unbeaten egg whites). Stir in 1-1/2 cups of the berries. Pour over cream cheese layer; cover.
REFRIGERATE 3 hours or until firm. Top with remaining whipped topping and berries just before serving. Store any leftovers in refrigerator.